Best 2 Gluten Free Thai Chicken Soup Recipes

GLUTEN-FREE THAI CHICKEN SOUP

Gluten-Free Thai Chicken Soup image

This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!

Provided by elanaspantrycom

Categories Chicken Soup

Time 50m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon grapeseed oil
3 shallots, chopped
2 tablespoons chopped cilantro
4 cups chicken stock
2 (14 ounce) cans coconut milk
1 tablespoon agave nectar
1 (8 ounce) package crimini mushrooms, sliced
1 head broccoli, cut into florets
1 pound thinly sliced chicken breast meat
2 teaspoons red curry paste
3 tablespoons lime juice
3 tablespoons fish sauce
½ cup chopped fresh cilantro
2 serrano chile peppers, thinly sliced
¼ cup chopped green onions
8 lime wedges

Steps:

Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro.
Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.
Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 13.7 g, Cholesterol 32.7 mg, Fat 25.2 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 19.3 g, Sodium 846 mg, Sugar 3.9 g

THAI CHICKEN SOUP

Thai Chicken Soup image

The delicious Thai soup is based on a recipe from Cook's Illustrated. I've converted it to be Gluten-Free, with a couple of twists. Enjoy! For more great tasting and helthy gluten-free recipes, visit elanaspantry.com

Provided by Elanas Pantry

Categories Stocks

Time 20m

Yield 1 pot of soup, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon grapeseed oil
3 shallots, chopped
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave nectar
1/2 lb cremini mushroom
1 head broccoli
1 lb boneless skinless chicken breast, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce
1/2 cup cilantro, minced
2 serrano chilies, thinly sliced
1/4 cup scallion
1 lime, cut into wedges

Steps:

Warm oil in a large saucepan over medium heat.
Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes.
Stir in stock, coconut milk and agave and bring to a simmer.
Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
Return broth to saucepan.
Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes.
Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes.
Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
Ladle soup into bowls and garnish with cilantro, chilies and scallions.
Serve with wedges of lime.